Yield: 2-4 servings
Ingredients:
- 4 tablespoons (60 ml) olive oil, divided
- 2 pounds (907 grams) sea bass, cleaned, gutted and scaled
- 2 sprigs rosemary
- 4 sage leaves
- 1/3 cup (80 ml) flour
- 3 potatoes, peeled and cut into thick slices
- 2 cloves garlic, thinly sliced
- 1 leek, cleaned and sliced
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1.25 ml) pepper
- ½ cup (120 ml) white wine
Method:
Preheat oven to 350 F (175 C).
Heat 1 tablespoon (15 ml) of olive oil in a pan. Make crosshatches in the fish. Dredge it in flour, then tuck the rosemary and sage inside. Fry it in the pan until golden brown on both sides.
Add potatoes, garlic, and leek to a bowl. Add 2 tablespoons (30 ml) olive oil, salt, and pepper. Toss to coat. Pour mixture into a baking dish. Place fish on top.
Pour wine around fish. Drizzle remaining olive oil on top. Cover with foil.
Bake 35 minutes, or until fish flesh is opaque.
Buon appetito!